Mini Lemon Meringue Pies Recipe

Ingredients

• 3 eggs, separated
• 0.75 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 cup water
• 3 tablespoons freshly grated lemon zest, or to taste
• 6 tablespoons freshly squeezed lemon juice, or to taste
• 1 tablespoon butter
• 6 prepared mini graham cracker pie crusts
• 0.25 teaspoon almond extract

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a bowl, beat 3 egg yolks until they are smooth; set the mixture aside.
3. In a saucepan, whisk together ¾ cup of sugar, cornstarch, and flour until well combined; then, whisk in water, lemon zest, and lemon juice. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Add the egg yolks and butter, whisking until the filling is smooth and thickened. Divide the hot lemon filling evenly among the crusts.
4. In a glass or metal bowl, use an electric mixer to beat the egg whites, the remaining ¼ cup of sugar, and almond extract until the meringue becomes fluffy and holds stiff peaks, approximately 1 to 2 minutes. Top each pie with about 1 inch of meringue, spreading it into decorative swirls and peaks using a spatula, ensuring the filling is completely covered with meringue.
5. Bake in the preheated oven until the meringue is lightly golden brown, with darker brown peaks and swirls, for about 10 minutes. Allow the pies to cool completely before serving.

Nutrition

• Calories: 327 kcal
• Fat Content: 10 g
• Fiber Content: 2 g
• Sugar Content: 40 g
• Sodium Content: 200 mg
• Protein Content: 5 g
• Cholesterol Content: 98 mg
• Carbohydrate Content: 55 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g